In advance if possible set your chicken in an cold brine to soak–at least 30 minutes per pound, but not more than 8 hours total.

1 quart cool water

1/2 cup kosher Salt

1/2 cup sugar

12 peppercorns

6 allspice berries

3 whole cloves

1 sprig fresh rosemary

Mix the salt and sugar in the water, add the whole spices and submurge the chicken in the pot, cover and place in refrigerator’s bottom shelf. Be careful not to let the water drip on anything! Place the pot in a shallow dish such as a pie plate lined with a few layers of paper towels to be extra safe.

Make a rub mixture of all dry spices (marjoram and or thyme, salt, black pepper, cayenne pepper and nutmeg).